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3
Adam Sachs replied to this post • over 3 years ago

Sourdough Poolish?

Any thoughts on using sourdough starter instead of the Poolish recipe on page 47 of the Pizza bible?

We have sourdough starter we have kept/use for several years, excellent flavor. Would the crus... (more)

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Ted Mathiesen
posted over 3 years ago

1
Larry Wagner commented in this post • over 3 years ago

Pizza newbie

Master class pizza tonight. I need to work on my shaping and tossing but the dough was
outstanding, nice chew, great sauce. And the boys loved the "pizza bones". I'll keep working at it.
Thanks... (more)

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Larry Wagner
posted over 3 years ago

2
Ryan W. commented in this post • over 3 years ago

Semolina

What brand semolina is the best to use and where can it be found online?

Ryan W.
posted over 3 years ago

1
Mike K. replied to this post • over 3 years ago

"Old/New" oven...GE electric range

I got re-introduced to an oven I had over a year ago and was impressed with for it's temperatures. It's a generic, off-the-rack GE electric range. It goes up to 550°F with the capability to calibrate... (more)

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Mike K.
posted over 3 years ago

3
Mark S. replied to this post • over 3 years ago

Last night's Detroit style pie, and a question about sauce

Last night, I made a Detroit style for the second time. I was very pleased with the results. It was still a little thicker than I wanted it to be, but that's easily fixed.

I used a Muenster che... (more)

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Raj Irukulla admin
posted over 3 years ago

1
Mark S. commented in this post • over 3 years ago

Detroit Pizza Dough

I am just curious..I have read that it can be anywhere from 65 to75 percent...what hydration are you using for your DSP dough?.......I am wanting to experiment with different hydration rates...but wo... (more)

Mark S.
posted over 3 years ago

4
Steve Mason replied to this post • over 3 years ago

Cleaning cycle

These were made by clipping the lock on a cleaning cycle(800F)( at your own risk ) I use a starter and often .25% idy.
Dough varies usually 62-65% hydro. I always use a % of Caputo or 00 flour blend... (more)

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Steve Mason
posted over 3 years ago

3
Mike K. commented in this post • over 3 years ago

Detroit Style pans getting scratched

I've had my Detroit steel pan for a few weeks now and have made about 3-4 pizzas with them. The pan is amazing and I've been very pleased with the pies that have come out of the pan.

I'm wonder... (more)

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Raj Irukulla admin
posted over 3 years ago

1
Raj Irukulla replied to this post • over 3 years ago

Saporito Super Heavy Pizza Sauce

I've been looking all over on the internet, and I can only find Saporito Super Heavy Pizza Sauce in a #10 (6lb, 11oz) can. Is there any place that sells this in smaller quantities? It would take fore... (more)

Dean T.
posted over 3 years ago

1

Pie made at Bread and Salt Pittsburgh

Pizza made at Bread and Salt bakery. A new experiment. Garlic confit, provolone, roasted cauliflower and homemade mozzarella.

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Steve Mason
posted over 3 years ago